Bread making possibility of Algerian durum wheat (Triticum turgidum L. var.durum) varieties

Abstract

Actually, gluten strenght, yellow pigment content and protein quality paly an axial role in durum wheat selection. In order to characterize the baking quality of Algerian germplasm, we used eighteen (18) local and improved durum wheats cultivars. The present study showed the presence of significant differences within our genetic resources for several traits. SDS sedimentation test results suggested that, Ofanto, Bidi17, Mexicali, Saoura were classified in the same rank as Marzak, which are considered the best cultivars, with a very high gluten strength and a top score(8)revealed by a mixoragraphy test, these varieties are important for bread making. Yellow pigments analysis showed that, Saoura, Oued Elbared and Waha presented a high yellow pigment content than the check Louiza known for its high yellow index. These results are very motivating to be used in Algerian selection program.